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Appetizers

Kick off your meals the right way with these fantastic appetizers.

Peruvian Ceviche

Considered by many to be Peru’s national dish, ceviche takes full advantage of the country’s abundance of fresh seafood and delicious produce.

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Steamed Mussels

Pero Sare’s family has farmed mussels in the Adriatic for generations. These garlicky, steamed mussels in a succulent saffron-infused sauce reflect the sunny flavors of Italy.

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Nordic Gravlax with Mustard Sauce

“Gravlax” literally means “buried salmon,” referring to the ancient practice of curing raw fish by burying it in sand by the seashore to be saturated and cured by ocean tides.

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Tapas: the Creative Taste of Spain

Grazing the tapas bars of Barcelona is an excellent way to discover the diverse cuisine of Spain.

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Panko-Crusted Lobster Cake

Rich and succulent inside, with a crunchy coating that is browned in butter, these lobster and crab cakes are a decadent seafood delight.

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Seared Diver Scallops

Sunchoke purée and radish confit elevate scallops to an elegant main dish, and the twist on gremolata adds flavor complexity sure to delight any seafood lover.

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Soups

Get a taste of these hearty soups from all over the world.

Traditional Fanesca

An Ecuadorian specialty, fanesca is traditionally prepared and eaten during the week before Easter.

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Smoked Tomato Vellutata

This twist on cream of tomato soup is a sophisticated version that elevates an old favorite to an elegant indulgence. Indeed, it is velvety smooth, as its namesake “vellutata” indicates.

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Callaloo Soup

This soup is popular in the Caribbean. Callaloo refers to amaranth leaves—a nutty, slightly bitter green. Since these leaves are not common in the United States, you can substitute spinach.

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Cream of Asparagus Soup

Cream of Asparagus Soup, mostly a Mediterranean soup, is popular around the globe because of its delicate flavor.

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Ertesuppe (Split Pea Soup)

The Norwegian version of this perennial favorite makes a hearty lunch or dinner, ideal for fall or winter days. The combination of ham and chicken broth creates a flavorful soup.

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Salads

From Russia to France to Southeast Asia, these salads will delight.

Mango, Papaya & Pineapple Salad

This fruit salad offers a delightful blend of crunch from the jicama paired with tropical flavors of mango, papaya and pineapple. For optimal flavor, be sure to use fully ripe fruit.

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Autumn Panzanella

The first panzanella salad was an invention of necessity in the 16th century, enabling Italian cooks to make use of stale bread as well as garden vegetables.

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Main Courses

Fill your tables with a global line-up of delicious meals.

Fegato Alla Veneziana

This specialty comes from Venice, where it is a traditional accompaniment to Risi e Bisi, but it also works well on a bed of polenta or all on its own.

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Beer Battered Walleye

Walleye are beloved throughout the Great Lakes region for their delicate taste and exquisite texture.

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Seco de Chivo

This fragrant lamb stew is prepared by cooking the meat over low heat in an aromatic sauce, resulting in an exceptionally tender and flavorsome dish.

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Chairman's Choice: Poached Salmon & Cucumber Salad

Details such as cold marinating the sliced cucumbers enhance the clean, fresh taste of Chairman Hagen's favorite dish, one that Norwegians have loved for generations.

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Chicken Trinidad with Orange Rum Sauce

The fresh, tropical flavors of Caribbean regional cuisine are a lively delight, and this delicious recipe is no exception.

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Porcini Dry-Rubbed Ribeye

Using porcini in this rub adds an earthy quality that is both rustic and satisfying. Be sure to bring the steaks to room temperature before grilling for best results.

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Risi e Bisi (Rice and Peas Risotto)

This risotto really shines when you use sweet fresh peas that have not quite filled their pods—try your local farmers’ market. Alternately, you can substitute frozen petite peas.

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Norwegian-Style Meatballs

If you are Norwegian, these meatballs are true comfort food. Even if you are not from Norway, you will find the combination of meats and spices in them makes a delightful treat.

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Black Grouper

Enjoy grouper in this spicy preparation featuring lemon juice, garlic, pink peppercorns and cayenne, nestled in a tangy, flavorful lemon sauce.

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Seared Mahi Mahi

The word mahi mahi comes from the Hawaiian name for this fish, “strong strong.”

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Desserts

We hope you left room for dessert and these terrific sweet treats.

Fruit Butter

This recipe makes a slightly tart fruit butter that is a wonderful complement to toast, pancakes or muffins.

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Suksessterte

In its native Norway, this gluten free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties.

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Dulce de Zapallo

This delicious dessert features slices of pumpkin caramelized in a syrup of whole spices, sweeteners and two types of rum to complement the gourd’s delicious natural flavor.

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Peruvian Picarones

Among Peru’s many culinary treasures are the delightful fritters known as picarones.

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Chocolate Hazelnut Panna Cotta

Our take on this Italian classic is light and creamy. Historically, panna cotta (“cooked cream”) was thickened with egg whites and baked, but this no-bake version uses gelatin.

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Pistachio Torta

Italy is the seventh largest producer of pistachios, grown in Sicily where trees flourish in Mt. Etna’s volcanic soil. Most of Sicily’s pistachios are used in ice cream or pastries.

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Krumkaker

This is the Hagen family’s traditional recipe for krumkaker—these crispy and light wafers are a Christmas favorite, typically made in a cylinder or a cone shape.

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Sandkaker

This is the Hagen family’s traditional recipe for sandkaker—literally “sand cookies”—which are very common in Norway during Christmas time, and frequently served during holiday parties.

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Traditional English Summer Pudding

A seasonal dessert made with sliced bread and summer fruit, this English classic dates back to Victorian times.

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Fruit Gratin with Old Rum

What makes the flavor special in this gratin is the Caribbean aged rum. These premium rums are typically aged in oak barrels to endow the liquor with a buttery sweetness.

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Coconut Macaroons

The macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient.

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Scones

This scone recipe comes from our Viking chefs, who bake batches of these on board our ocean ships for tea in the Wintergarden, and it is one of our longtime favorites.

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Drinks

You'll say cheers to these fun, destination-inspired cocktails.

Homemade Limoncello

This delightful after-dinner drink is easy to prepare, makes great gifts and can provide a welcome spark of freshness year-round as an after-dinner drink or dessert accompaniment.

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Sicilian Negroni

Whether you are on a Viking ship deck or the one overlooking your own backyard, a cool Sicilian Negroni is just the thing to take you sailing into the evening.

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